1. 1. Prepare the Batter: In a medium-sized mixing bowl, combine the chickpea flour and salt. Gradually whisk in the water until you have a smooth batter with no lumps. The consistency should be similar to a thin pancake batter.

2. 2. Add the Vegetables: Gently fold in your chosen mixed chopped vegetables into the batter. Ensure they are evenly distributed throughout. This step adds both flavor and texture to your flatbread.

3. 3. Heat the Pan: Place a large non-stick skillet or cast-iron pan over medium heat. Add about half a tablespoon of olive oil and let it heat up until it shimmers slightly.

4. 4. Pour the Batter: Once the pan is hot, pour about half of the batter into the skillet. Immediately spread it out evenly with the back of a spoon or by tilting the pan to form a round flatbread, about 1/2 inch thick.

5. 5. Cook the First Side: Cook for 7-10 minutes, or until the edges begin to set, the surface looks mostly dry, and you see small bubbles forming. The bottom should be golden brown and easily release from the pan.

6. 6. Flip and Cook the Second Side: Carefully slide a spatula under the flatbread and flip it over. Cook for another 5-7 minutes on the second side, until it’s also golden brown and cooked through.

7. 7. Repeat and Serve: Remove the cooked flatbread from the pan and set it aside. Add the remaining olive oil to the pan and repeat with the rest of the batter. Once both flatbreads are cooked, slice them into wedges and serve warm.